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1
Place the chicken in a large pot, add the wine and enough water to cover it.
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2
Add the carrot, onion, peppercorns, allspice, and bay leaves and bring them to a gentle boil over high heat.
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3
Turn the heat down to medium-low so that the pot just simmers; the chicken will be tough if the water boils too hard.
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4
Cover partially with a lid and poach for about 30 minutes.
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5
The leg should pull off the chicken easily when you tug at it with a pair of tongs,
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6
Remove the chicken and place it on a baking sheet to cool.
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7
Continue cooking the liquid on low heat, simmering, until it reduces by half, 30 to 40 more minutes.
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8
Strain the liquid through a fine sieve into a small, deep bowl.
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9
Fill a medium mixing bowl with ice and add some cold water to create an ice bath.
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10
Set the bowl of broth in the bowl of ice and drop 2 ice cubes into the broth.
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11
This will help the fat rise to the top quicker and the liquid to cool so that it can be skimmed,
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12
After the broth is cool, skim the fat off using a ladle or spoon in a circular motion.
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13
Discard the fat,
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14
When the chicken is cool enough to handle, discard the chicken skin and pull the meat off of the bones, using your fingers.
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15
Discard the bones.
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16
Shred the meat so that it forms thin strands, like broken fettuccine.
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17
You can do this with your hands or pull the meat toward you in little pieces with a fork.
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18
The last alternative is to chop the meat coarsely with a knife, which is the quickest technique but doesnt allow for an extremely creamy rillete texture.
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19
Place the shredded chicken in a medium mixing bowl and set aside.
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20
Soak the bread in a little more than 1/2 cup of the chicken broth for a few minutes, until soft.
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21
Stir the bread to coat it with the broth and allow it to soak evenly.
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22
Using a food processor fitted with a metal blade, puree the walnuts with the garlic until they are ground to a paste.
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23
Squeeze the bread dry with your hands and add it to the walnut paste in the food processor.
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24
Puree until the paste becomes homogeneous and creamy, stopping once to scrape the bowl.
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25
You will have a thick paste that forms ball.
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26
Scrape the mixture into a medium mixing bowl and whisk in about 1 1/2 cups of the broth mixture to make a mayonnaise consistency.
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27
Whisk in the walnut oil and season with salt and pepper.
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28
Stir in the shredded chicken, sour cream, scallions.
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29
Aleppo chilies, and paprika.
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30
Add more broth to make the pate creamier or more Aleppo chilies to make it spicier.
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31
I like to serve this pate in a crock or Luminarc jar-the French glass jar that has a flip-top lid with a rubber gasket-with a wooden spreader.
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32
Serve with crackers and condiments.
